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Enriched. Presifted. Per 1/4 Cup Serving as Packaged: 100 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); less than 1 g sugars. Over 125 years of baking success. Premium quality. Since 1880. The Gold Medal Standard: When our founding mill master C.C. Washburn braved the first Miller's International Exhibition in Cincinnati, Ohio, he took home more than the Gold Medal grand prize - he won a shiny new name. So over 125 years ago, we earned the right to be called Gold Medal. And, we've gone on to become America's No. 1 selling flour brand (based on Nielsen Sales Data ending April 1, 2015). Every day we work to live up to our legacy. The standards of the mill that made Mill City live on. We blend the heartland's pure hard and soft wheat to make great, consistent flour that bakers count on. More great recipes at www.goldmedalflour.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a great product you and your family will enjoy. I guarantee it. 1-800-345-2443 Mon.-Fri. 7:30 am-5:30 pm CT. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Expertly milled in the USA.
Wheat Flour, Malted Barley Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (a B Vitamin).
Your Kitchen Rules: When to Use it: For the baker who's looking for a flour that's closer to the natural state of the wheat, unbleached all purpose flour is milled without the additional bleaching process. It has a creamy color to it, and can be used to enhance any recipe that calls for all purpose flour. Store it: Thousands of years ago, flour was store in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All purpose means just that, use it in a pinch for recipes calling for self rising flour with just a dash of other ingredients. For 1 cup flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Cups per Pound: There are 3-1/3 cups of flour per pound and about 17 cups per 5 pound bag. To bake is to wait. Do not eat raw dough or batter.
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